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Global additives taxonomy: Difference between revisions
→Taxonomy definition: automatically added links to EFSA evaluations
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sv:E100, Kurkumin | sv:E100, Kurkumin | ||
e_number:en:100 | e_number:en:100 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1679 | |||
efsa_evaluation_date:en: 2010-09-06 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of curcumin (E 100) as a food additive | |||
# e106 is the same as e101(ii)... | # e106 is the same as e101(ii)... | ||
| Line 173: | Line 176: | ||
e_number:en:101 | e_number:en:101 | ||
wikidata:en:Q130365 | wikidata:en:Q130365 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357 | |||
efsa_evaluation_date:en: 2013-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives. | |||
<en:E101 | <en:E101 | ||
| Line 200: | Line 206: | ||
e_number:en:101 | e_number:en:101 | ||
wikidata:en:Q130365 | wikidata:en:Q130365 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357 | |||
efsa_evaluation_date:en: 2013-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives. | |||
<en:E101 | <en:E101 | ||
| Line 227: | Line 236: | ||
e_number:en:101 | e_number:en:101 | ||
wikidata:en:Q130365 | wikidata:en:Q130365 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357 | |||
efsa_evaluation_date:en: 2013-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives. | |||
en:E101a, Riboflavin-5'-Phosphate | en:E101a, Riboflavin-5'-Phosphate | ||
| Line 253: | Line 265: | ||
e_number:en:101 | e_number:en:101 | ||
wikidata:en:Q130365 | wikidata:en:Q130365 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3357 | |||
efsa_evaluation_date:en: 2013-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of riboflavin (E 101(i)) and riboflavin-5'-phosphate sodium (E 101(ii)) as food additives. | |||
en:E102, Tartrazine, Yellow 5, Yellow number 5, Yellow no 5, Yellow no5, FD&C Yellow 5, FD&C Yellow no 5, FD&C Yellow no5, FD and C Yellow no. 5, FD and C Yellow 5 | en:E102, Tartrazine, Yellow 5, Yellow number 5, Yellow no 5, Yellow no5, FD&C Yellow 5, FD&C Yellow no 5, FD&C Yellow no5, FD and C Yellow no. 5, FD and C Yellow 5 | ||
| Line 282: | Line 297: | ||
colour_index:en:CI 19140 | colour_index:en:CI 19140 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1331.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1331 | |||
efsa_evaluation_date:en: 2009-11-12 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation Tartrazine (E 102) | |||
en:E103, Alkannin | en:E103, Alkannin | ||
| Line 337: | Line 355: | ||
colour_index:en:CI 47005 | colour_index:en:CI 47005 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1329.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1329.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1329 | |||
efsa_evaluation_date:en: 2009-11-12 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Quinoline Yellow (E 104) as a food additive | |||
en:E105, E105 food additive | en:E105, E105 food additive | ||
| Line 419: | Line 440: | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2349.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2349.pdf | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1330.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1330.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3765 | |||
efsa_evaluation_date:en: 2014-07-15 | |||
efsa_evaluation:en: Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E110) | |||
en:E111, Orange GGN, Alpha-naphthol, Alpha-naphtol, alpha-naphthol orange | en:E111, Orange GGN, Alpha-naphthol, Alpha-naphtol, alpha-naphthol orange | ||
| Line 473: | Line 497: | ||
wikidata:en:Q416860 | wikidata:en:Q416860 | ||
colour_index:en:CI 75470 | colour_index:en:CI 75470 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4288 | |||
efsa_evaluation_date:en: 2015-11-18 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of cochineal, carminic acid, carmines (E 120) as a food additive | |||
en:E121, Citrus Red 2 | en:E121, Citrus Red 2 | ||
| Line 527: | Line 554: | ||
colour_index:en:CI 14720 | colour_index:en:CI 14720 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1332.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1332.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1332 | |||
efsa_evaluation_date:en: 2009-11-12 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluationof Azorubine/Carmoisine (E 122) as a food additive | |||
# amaranth is common as an ingredient in cereals | # amaranth is common as an ingredient in cereals | ||
| Line 592: | Line 622: | ||
colour_index:en:CI 16255 | colour_index:en:CI 16255 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1328.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1328.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1328 | |||
efsa_evaluation_date:en: 2009-11-12 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Ponceau 4R (E 124) as a food additive | |||
en:E125, Scarlet GN, C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, C.I. 14700 | en:E125, Scarlet GN, C.I. Food Red 1, Ponceau SX, FD&C Red No. 4, C.I. 14700 | ||
| Line 671: | Line 704: | ||
wikidata:en:Q420101 | wikidata:en:Q420101 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1854.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1854.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.1854 | |||
efsa_evaluation_date:en: 2011-01-27 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Erythrosine (E 127) as a food additive | |||
en:E128, Red 2G | en:E128, Red 2G | ||
| Line 699: | Line 735: | ||
colour_index:en:CI 18050 | colour_index:en:CI 18050 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/515.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/515.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2007.515 | |||
efsa_evaluation_date:en: 2007-07-16 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the food colour Red 2G (E128) based on a request from the Commission related to the re-evaluation of all permitted food additives | |||
en:E129, Allura red ac, Allura Red AC, FD&C Red 40, FD and C Red 40, Red 40, Red no40, Red no. 40, FD and C Red no. 40, Food Red 17, C.I. 16035 | en:E129, Allura red ac, Allura Red AC, FD&C Red 40, FD and C Red 40, Red 40, Red no40, Red no. 40, FD and C Red no. 40, Food Red 17, C.I. 16035 | ||
| Line 897: | Line 936: | ||
wikidata:en:Q82182 | wikidata:en:Q82182 | ||
colour_index:en:CI 75815 | colour_index:en:CI 75815 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4089 | |||
efsa_evaluation_date:en: 2015-05-07 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives | |||
<en:E140 | <en:E140 | ||
| Line 925: | Line 967: | ||
wikidata:en:Q82182 | wikidata:en:Q82182 | ||
colour_index:en:CI 75810 | colour_index:en:CI 75810 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4089 | |||
efsa_evaluation_date:en: 2015-05-07 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives | |||
<en:E140 | <en:E140 | ||
| Line 953: | Line 998: | ||
wikidata:en:Q82182 | wikidata:en:Q82182 | ||
colour_index:en:CI 5 | colour_index:en:CI 5 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4089 | |||
efsa_evaluation_date:en: 2015-05-07 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of chlorophylls (E 140(i)) as food additives | |||
en:E141, Copper complexes of chlorophylls and chlorophyllins, Copper complexes of chlorophyll and chlorophyllins | en:E141, Copper complexes of chlorophylls and chlorophyllins, Copper complexes of chlorophyll and chlorophyllins | ||
| Line 979: | Line 1,027: | ||
e_number:en:141 | e_number:en:141 | ||
wikidata:en:Q18967203 | wikidata:en:Q18967203 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4151 | |||
efsa_evaluation_date:en: 2015-06-30 | |||
efsa_evaluation:en: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives | |||
<en:E141 | <en:E141 | ||
| Line 1,007: | Line 1,058: | ||
wikidata:en:Q18967203 | wikidata:en:Q18967203 | ||
colour_index:en:CI 3 | colour_index:en:CI 3 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4151 | |||
efsa_evaluation_date:en: 2015-06-30 | |||
efsa_evaluation:en: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives | |||
<en:E141 | <en:E141 | ||
| Line 1,034: | Line 1,088: | ||
e_number:en:141 | e_number:en:141 | ||
wikidata:en:Q18967203 | wikidata:en:Q18967203 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4151 | |||
efsa_evaluation_date:en: 2015-06-30 | |||
efsa_evaluation:en: Scientific Opinion on re-evaluation of copper complexes of chlorophylls (E 141(i)) and chlorophyllins (E 141(ii)) as food additives | |||
en:E142, Green s, CI Food Green 4 | en:E142, Green s, CI Food Green 4 | ||
| Line 1,122: | Line 1,179: | ||
e_number:en:150 | e_number:en:150 | ||
mandatory_additive_class:en: en:colour | mandatory_additive_class:en: en:colour | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004 | |||
efsa_evaluation_date:en: 2011-03-08 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives | |||
en:E150a, Plain caramel, caramel color, caramel coloring | en:E150a, Plain caramel, caramel color, caramel coloring | ||
| Line 1,149: | Line 1,209: | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004 | |||
efsa_evaluation_date:en: 2011-03-08 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives | |||
en:E150b, Caustic sulphite caramel | en:E150b, Caustic sulphite caramel | ||
| Line 1,175: | Line 1,238: | ||
e_number:en:150 | e_number:en:150 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004 | |||
efsa_evaluation_date:en: 2011-03-08 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives | |||
en:E150c, Ammonia caramel | en:E150c, Ammonia caramel | ||
| Line 1,202: | Line 1,268: | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004 | |||
efsa_evaluation_date:en: 2011-03-08 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives | |||
en:E150d, Sulphite ammonia caramel, Sulfite ammonia caramel | en:E150d, Sulphite ammonia caramel, Sulfite ammonia caramel | ||
| Line 1,229: | Line 1,298: | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2004.pdf | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/3030.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2011.2004 | |||
efsa_evaluation_date:en: 2011-03-08 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives | |||
en:E151, Brilliant black bn, black pn, E 151, C.I. 28440, Brilliant Black PN, Food Black 1, Naphthol Black, C.I. Food Brown 1, Brilliant Black A | en:E151, Brilliant black bn, black pn, E 151, C.I. 28440, Brilliant Black PN, Food Black 1, Naphthol Black, C.I. Food Brown 1, Brilliant Black A | ||
| Line 1,257: | Line 1,329: | ||
colour_index:en:CI 28440 | colour_index:en:CI 28440 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1540.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1540.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3960 | |||
efsa_evaluation_date:en: 2015-01-09 | |||
efsa_evaluation:en: Refined exposure assessment for Brilliant Black BN (E 151) | |||
en:E152, Black 7984, Food Black 2, carbon black | en:E152, Black 7984, Food Black 2, carbon black | ||
| Line 1,311: | Line 1,386: | ||
wikidata:en:Q18944671 | wikidata:en:Q18944671 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2592.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2592.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2592 | |||
efsa_evaluation_date:en: 2012-04-27 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of vegetable carbon (E 153) as a food additive | |||
en:E154, Brown FK, Kipper Brown | en:E154, Brown FK, Kipper Brown | ||
| Line 1,338: | Line 1,416: | ||
wikidata:en:Q425437 | wikidata:en:Q425437 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1535.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1535.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1535 | |||
efsa_evaluation_date:en: 2010-04-21 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluationof Brown FK (E 154) as a food additive | |||
en:E155, Brown ht, Chocolate brown HT | en:E155, Brown ht, Chocolate brown HT | ||
| Line 1,423: | Line 1,504: | ||
sv:E160, E160 food additive | sv:E160, E160 food additive | ||
e_number:en:160 | e_number:en:160 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E160a, Alpha-carotene, Beta-carotene, Gamma-carotene, carotene | en:E160a, Alpha-carotene, Beta-carotene, Gamma-carotene, carotene | ||
| Line 1,451: | Line 1,535: | ||
mandatory_additive_class:en: en:colour | mandatory_additive_class:en: en:colour | ||
wikidata:en:Q190156 | wikidata:en:Q190156 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
<en:E160a | <en:E160a | ||
| Line 1,479: | Line 1,566: | ||
wikidata:en:Q306135 | wikidata:en:Q306135 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
<en:E160a | <en:E160a | ||
| Line 1,506: | Line 1,596: | ||
e_number:en:160 | e_number:en:160 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2593.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
<en:E160a | <en:E160a | ||
| Line 1,532: | Line 1,625: | ||
sv:E160a(iii), Betakaroten från blakeslea trispora | sv:E160a(iii), Betakaroten från blakeslea trispora | ||
e_number:en:160 | e_number:en:160 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
<en:E160a | <en:E160a | ||
| Line 1,558: | Line 1,654: | ||
sv:E160a(iv), Karotener från alger | sv:E160a(iv), Karotener från alger | ||
e_number:en:160 | e_number:en:160 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E160b, Annatto, bixin, norbixin, roucou, achiote | en:E160b, Annatto, bixin, norbixin, roucou, achiote | ||
| Line 1,584: | Line 1,683: | ||
e_number:en:160 | e_number:en:160 | ||
colour_index:en:CI 75120 | colour_index:en:CI 75120 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E160c, Paprika extract, capsanthin, capsorubin, Paprika oleoresin | en:E160c, Paprika extract, capsanthin, capsorubin, Paprika oleoresin | ||
| Line 1,610: | Line 1,712: | ||
sv:E160c, Paprikaoleoresin, kapsantin, kapsorubin, Paprikaextrakt | sv:E160c, Paprikaoleoresin, kapsantin, kapsorubin, Paprikaextrakt | ||
e_number:en:160 | e_number:en:160 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E160d, Lycopene | en:E160d, Lycopene | ||
| Line 1,637: | Line 1,742: | ||
wikidata:en:Q208130 | wikidata:en:Q208130 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/674.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/674.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E160e, Beta-apo-8′-carotenal (c30), Apocarotenal, Beta-apo-8'-carotenal, C.I. Food orange 6, E number 160E, Trans-beta-apo-8'-carotenal, C30H40O | en:E160e, Beta-apo-8′-carotenal (c30), Apocarotenal, Beta-apo-8'-carotenal, C.I. Food orange 6, E number 160E, Trans-beta-apo-8'-carotenal, C30H40O | ||
| Line 1,663: | Line 1,771: | ||
e_number:en:160 | e_number:en:160 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2499.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/2499.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E160f, Ethyl ester of beta-apo-8'-carotenic acid (C 30), Ethyl ester of beta-apo-8'-carotenic acid , Food orange 7 | en:E160f, Ethyl ester of beta-apo-8'-carotenic acid (C 30), Ethyl ester of beta-apo-8'-carotenic acid , Food orange 7 | ||
| Line 1,688: | Line 1,799: | ||
sv:E160f, Beta-apo-8'-karotensyraetylester | sv:E160f, Beta-apo-8'-karotensyraetylester | ||
e_number:en:160 | e_number:en:160 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3492 | |||
efsa_evaluation_date:en: 2014-01-22 | |||
efsa_evaluation:en: Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of beta-apo-8'-carotenal (E 160e) | |||
en:E161, Xanthophylls | en:E161, Xanthophylls | ||
| Line 1,713: | Line 1,827: | ||
sv:E161, E161 food additive | sv:E161, E161 food additive | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161a, Flavoxanthin | en:E161a, Flavoxanthin | ||
| Line 1,738: | Line 1,855: | ||
sv:E161a, E161a food additive | sv:E161a, E161a food additive | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161b, Lutein, Mixed Carotenoids, Xanthophyll, SID548587 | en:E161b, Lutein, Mixed Carotenoids, Xanthophyll, SID548587 | ||
| Line 1,763: | Line 1,883: | ||
sv:E161b, Lutein, Blandade karotenoider, E 161, E161, E 161 b | sv:E161b, Lutein, Blandade karotenoider, E 161, E161, E 161 b | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161c, Cryptoaxanthin, Cryptoxanthin | en:E161c, Cryptoaxanthin, Cryptoxanthin | ||
| Line 1,788: | Line 1,911: | ||
sv:E161c, Kryptoxantin | sv:E161c, Kryptoxantin | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161d, Rubixanthin | en:E161d, Rubixanthin | ||
| Line 1,814: | Line 1,940: | ||
e_number:en:161 | e_number:en:161 | ||
colour_index:en:CI 75135 | colour_index:en:CI 75135 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161e, Violaxanthin | en:E161e, Violaxanthin | ||
| Line 1,838: | Line 1,967: | ||
sv:E161e, Violaxantin | sv:E161e, Violaxantin | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161f, Rhodoxanthin | en:E161f, Rhodoxanthin | ||
| Line 1,862: | Line 1,994: | ||
sv:E161f, E161f food additive | sv:E161f, E161f food additive | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161g, Canthaxanthin | en:E161g, Canthaxanthin | ||
| Line 1,888: | Line 2,023: | ||
colour_index:en:CI 40850 | colour_index:en:CI 40850 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1852.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1852.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161h, Zeaxanthin | en:E161h, Zeaxanthin | ||
| Line 1,912: | Line 2,050: | ||
sv:E161h, Zeaxantin | sv:E161h, Zeaxantin | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161i, Citranaxanthin | en:E161i, Citranaxanthin | ||
| Line 1,936: | Line 2,077: | ||
sv:E161i, E161i food additive | sv:E161i, E161i food additive | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E161j, Astaxanthin | en:E161j, Astaxanthin | ||
| Line 1,960: | Line 2,104: | ||
sv:E161j, Astaxantin, E 161 j | sv:E161j, Astaxantin, E 161 j | ||
e_number:en:161 | e_number:en:161 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1852 | |||
efsa_evaluation_date:en: 2010-10-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of canthaxanthin (E 161 g) as a food additive | |||
en:E162, Beetroot red, betanin | en:E162, Beetroot red, betanin | ||
| Line 1,985: | Line 2,132: | ||
e_number:en:162 | e_number:en:162 | ||
wikidata:en:Q420138 | wikidata:en:Q420138 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4318 | |||
efsa_evaluation_date:en: 2015-12-09 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of beetroot red (E 162) as a food additive | |||
en:E163, Anthocyanins, Anthocyanin | en:E163, Anthocyanins, Anthocyanin | ||
| Line 2,010: | Line 2,160: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E163a, Cyanidin | en:E163a, Cyanidin | ||
| Line 2,035: | Line 2,188: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E163b, Delphinidin | en:E163b, Delphinidin | ||
| Line 2,060: | Line 2,216: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E163c, Malvidin | en:E163c, Malvidin | ||
| Line 2,085: | Line 2,244: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E163d, Pelargonidin | en:E163d, Pelargonidin | ||
| Line 2,110: | Line 2,272: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E163e, Peonidin | en:E163e, Peonidin | ||
| Line 2,135: | Line 2,300: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E163f, Petunidin | en:E163f, Petunidin | ||
| Line 2,160: | Line 2,328: | ||
e_number:en:163 | e_number:en:163 | ||
wikidata:en:Q262547 | wikidata:en:Q262547 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3145 | |||
efsa_evaluation_date:en: 2013-04-23 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of anthocyanins (E 163) as a food additive | |||
en:E164, E164 food additive | en:E164, E164 food additive | ||
| Line 2,289: | Line 2,460: | ||
e_number:en:171 | e_number:en:171 | ||
wikidata:en:Q193521 | wikidata:en:Q193521 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4545 | |||
efsa_evaluation_date:en: 2016-09-14 | |||
efsa_evaluation:en: Re-evaluation of titanium dioxide (E 171) as a food additive | |||
en:E172, Iron oxides and iron hydroxides | en:E172, Iron oxides and iron hydroxides | ||
| Line 2,348: | Line 2,522: | ||
e_number:en:172 | e_number:en:172 | ||
wikidata:en:Q3045754 | wikidata:en:Q3045754 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4317 | |||
efsa_evaluation_date:en: 2015-12-08 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives | |||
<en:E172 | <en:E172 | ||
| Line 2,374: | Line 2,551: | ||
e_number:en:172 | e_number:en:172 | ||
wikidata:en:Q3045754 | wikidata:en:Q3045754 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4317 | |||
efsa_evaluation_date:en: 2015-12-08 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives | |||
<en:E172 | <en:E172 | ||
| Line 2,400: | Line 2,580: | ||
e_number:en:172 | e_number:en:172 | ||
wikidata:en:Q3045754 | wikidata:en:Q3045754 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4317 | |||
efsa_evaluation_date:en: 2015-12-08 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of iron oxides and hydroxides (E 172) as food additives | |||
en:E173, Aluminium, Aluminum, element 13 | en:E173, Aluminium, Aluminum, element 13 | ||
| Line 2,451: | Line 2,634: | ||
e_number:en:174 | e_number:en:174 | ||
wikidata:en:Q1090 | wikidata:en:Q1090 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4364 | |||
efsa_evaluation_date:en: 2016-01-21 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of silver (E 174) as food additive | |||
en:E175, Gold, Pigment Metal 3, element 79 | en:E175, Gold, Pigment Metal 3, element 79 | ||
| Line 2,476: | Line 2,662: | ||
e_number:en:175 | e_number:en:175 | ||
wikidata:en:Q897 | wikidata:en:Q897 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4362 | |||
efsa_evaluation_date:en: 2016-01-20 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of gold (E 175) as a food additive | |||
en:E180, Litholrubine bk, CI Pigment Red 57, Rubinpigment, Pigment Rubine, Lithol rubine bk | en:E180, Litholrubine bk, CI Pigment Red 57, Rubinpigment, Pigment Rubine, Lithol rubine bk | ||
| Line 2,503: | Line 2,692: | ||
colour_index:en:CI 15850 | colour_index:en:CI 15850 | ||
efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1586.pdf | efsa:en:http://www.efsa.europa.eu/fr/efsajournal/doc/1586.pdf | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1586 | |||
efsa_evaluation_date:en: 2010-05-07 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of Litholrubine BK (E 180) as a food additive | |||
en:E181, Tannin | en:E181, Tannin | ||
| Line 2,668: | Line 2,860: | ||
e_number:en:203 | e_number:en:203 | ||
wikidata:en:Q425183 | wikidata:en:Q425183 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4144 | |||
efsa_evaluation_date:en: 2015-06-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives | |||
en:E209, Heptylparaben | en:E209, Heptylparaben | ||
| Line 2,718: | Line 2,913: | ||
e_number:en:210 | e_number:en:210 | ||
wikidata:en:Q191700 | wikidata:en:Q191700 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433 | |||
efsa_evaluation_date:en: 2016-03-31 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives | |||
en:E211, Sodium benzoate | en:E211, Sodium benzoate | ||
| Line 2,743: | Line 2,941: | ||
e_number:en:211 | e_number:en:211 | ||
wikidata:en:Q423971 | wikidata:en:Q423971 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433 | |||
efsa_evaluation_date:en: 2016-03-31 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives | |||
en:E212, Potassium benzoate | en:E212, Potassium benzoate | ||
| Line 2,768: | Line 2,969: | ||
e_number:en:212 | e_number:en:212 | ||
wikidata:en:Q413611 | wikidata:en:Q413611 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433 | |||
efsa_evaluation_date:en: 2016-03-31 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives | |||
en:E213, Calcium benzoate | en:E213, Calcium benzoate | ||
| Line 2,793: | Line 2,997: | ||
e_number:en:213 | e_number:en:213 | ||
wikidata:en:Q414509 | wikidata:en:Q414509 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4433 | |||
efsa_evaluation_date:en: 2016-03-31 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives | |||
en:E214, Ethyl p-hydroxybenzoate, Ethylparaben, ethyl para-hydroxybenzoate | en:E214, Ethyl p-hydroxybenzoate, Ethylparaben, ethyl para-hydroxybenzoate | ||
| Line 2,818: | Line 3,025: | ||
e_number:en:214 | e_number:en:214 | ||
wikidata:en:Q229976 | wikidata:en:Q229976 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.83 | |||
efsa_evaluation_date:en: 2004-09-28 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a Request from the Commission related to para hydroxybenzoates (E 214-219) | |||
en:E215, Sodium ethyl p-hydroxybenzoate, Sodium ethyl p-hydroxybenzoate | en:E215, Sodium ethyl p-hydroxybenzoate, Sodium ethyl p-hydroxybenzoate | ||
| Line 2,967: | Line 3,177: | ||
e_number:en:220 | e_number:en:220 | ||
wikidata:en:Q5282 | wikidata:en:Q5282 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E221, Sodium sulphite, Sodium sulfite | en:E221, Sodium sulphite, Sodium sulfite | ||
| Line 2,992: | Line 3,205: | ||
e_number:en:221 | e_number:en:221 | ||
wikidata:en:Q407806 | wikidata:en:Q407806 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E222, Sodium bisulphite, Sodium bisulfite | en:E222, Sodium bisulphite, Sodium bisulfite | ||
| Line 3,017: | Line 3,233: | ||
e_number:en:222 | e_number:en:222 | ||
wikidata:en:Q407891 | wikidata:en:Q407891 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E223, Sodium metabisulphite, Pyrosulphite, Sodium metabisulfite, Pyrosulfite | en:E223, Sodium metabisulphite, Pyrosulphite, Sodium metabisulfite, Pyrosulfite | ||
| Line 3,042: | Line 3,261: | ||
e_number:en:223 | e_number:en:223 | ||
wikidata:en:Q284549 | wikidata:en:Q284549 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E224, Potassium metabisulphite, Potassium metabisulfite | en:E224, Potassium metabisulphite, Potassium metabisulfite | ||
| Line 3,069: | Line 3,291: | ||
e_number:en:224 | e_number:en:224 | ||
wikidata:en:Q417881 | wikidata:en:Q417881 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E225, Calcium Disulphite, Calcium Disulfite, Calcium Pyrosulphite, Calcium Pyrosulfite, potassium sulfite, potassium sulphite | en:E225, Calcium Disulphite, Calcium Disulfite, Calcium Pyrosulphite, Calcium Pyrosulfite, potassium sulfite, potassium sulphite | ||
| Line 3,119: | Line 3,344: | ||
e_number:en:226 | e_number:en:226 | ||
wikidata:en:Q899410 | wikidata:en:Q899410 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E227, Calcium bisulphite, Calcium bisulfite | en:E227, Calcium bisulphite, Calcium bisulfite | ||
| Line 3,144: | Line 3,372: | ||
e_number:en:227 | e_number:en:227 | ||
wikidata:en:Q419619 | wikidata:en:Q419619 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E228, Potassium bisulphite, Potassium bisulfite | en:E228, Potassium bisulphite, Potassium bisulfite | ||
| Line 3,169: | Line 3,400: | ||
e_number:en:228 | e_number:en:228 | ||
wikidata:en:Q412524 | wikidata:en:Q412524 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4438 | |||
efsa_evaluation_date:en: 2016-04-14 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives | |||
en:E230, Biphenyl, diphenyl, (C6H5)2 | en:E230, Biphenyl, diphenyl, (C6H5)2 | ||
| Line 3,292: | Line 3,526: | ||
e_number:en:234 | e_number:en:234 | ||
wikidata:en:Q415798 | wikidata:en:Q415798 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.314 | |||
efsa_evaluation_date:en: 2006-03-15 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to The use of nisin (E 234) as a food additive | |||
en:E235, Natamycin, Pimaracin | en:E235, Natamycin, Pimaracin | ||
| Line 3,317: | Line 3,554: | ||
e_number:en:235 | e_number:en:235 | ||
wikidata:en:Q248466 | wikidata:en:Q248466 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2009.1412 | |||
efsa_evaluation_date:en: 2009-12-14 | |||
efsa_evaluation:en: Scientific Opinion on the use of natamycin (E 235) as a food additive | |||
en:E236, Formic acid, methanoic acid | en:E236, Formic acid, methanoic acid | ||
| Line 3,417: | Line 3,657: | ||
e_number:en:239 | e_number:en:239 | ||
wikidata:en:Q71969 | wikidata:en:Q71969 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3696 | |||
efsa_evaluation_date:en: 2014-06-05 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of hexamethylene tetramine (E 239) as a food additive | |||
en:E240, Formaldehyde, methanal | en:E240, Formaldehyde, methanal | ||
| Line 3,492: | Line 3,735: | ||
e_number:en:242 | e_number:en:242 | ||
wikidata:en:Q416985 | wikidata:en:Q416985 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4319 | |||
efsa_evaluation_date:en: 2015-12-10 | |||
efsa_evaluation:en: Scientific opinion on the re-evaluation of dimethyl dicarbonate (DMDC, E 242) as a food additive | |||
en:E243, Ethyl lauroyl arginate | en:E243, Ethyl lauroyl arginate | ||
| Line 3,909: | Line 4,155: | ||
e_number:en:280 | e_number:en:280 | ||
wikidata:en:Q422956 | wikidata:en:Q422956 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779 | |||
efsa_evaluation_date:en: 2014-07-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives | |||
en:E281, Sodium propionate | en:E281, Sodium propionate | ||
| Line 3,934: | Line 4,183: | ||
e_number:en:281 | e_number:en:281 | ||
wikidata:en:Q420130 | wikidata:en:Q420130 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779 | |||
efsa_evaluation_date:en: 2014-07-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives | |||
en:E282, Calcium propionate, Calcium propanoate | en:E282, Calcium propionate, Calcium propanoate | ||
| Line 3,959: | Line 4,211: | ||
e_number:en:282 | e_number:en:282 | ||
wikidata:en:Q417394 | wikidata:en:Q417394 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779 | |||
efsa_evaluation_date:en: 2014-07-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives | |||
en:E283, Potassium propionate, Potassium propionate, Potassium propanoate | en:E283, Potassium propionate, Potassium propionate, Potassium propanoate | ||
| Line 3,984: | Line 4,239: | ||
e_number:en:283 | e_number:en:283 | ||
wikidata:en:Q416435 | wikidata:en:Q416435 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3779 | |||
efsa_evaluation_date:en: 2014-07-22 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives | |||
en:E284, Boric acid, Boracic acid, Orthoboric acid | en:E284, Boric acid, Boracic acid, Orthoboric acid | ||
| Line 4,009: | Line 4,267: | ||
e_number:en:284 | e_number:en:284 | ||
wikidata:en:Q187045 | wikidata:en:Q187045 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3407 | |||
efsa_evaluation_date:en: 2013-10-24 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of boric acid (E 284) and sodium tetraborate (borax) (E 285) as food additives. | |||
en:E285, Sodium tetraborate (borax), borax, sodium borate, sodium tetraborate, disodium tetraborate | en:E285, Sodium tetraborate (borax), borax, sodium borate, sodium tetraborate, disodium tetraborate | ||
| Line 4,034: | Line 4,295: | ||
e_number:en:285 | e_number:en:285 | ||
wikidata:en:Q5319 | wikidata:en:Q5319 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3407 | |||
efsa_evaluation_date:en: 2013-10-24 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of boric acid (E 284) and sodium tetraborate (borax) (E 285) as food additives. | |||
en:E290, Carbon dioxide, Carbonic acid gas, Dry ice (solid form) | en:E290, Carbon dioxide, Carbonic acid gas, Dry ice (solid form) | ||
| Line 4,282: | Line 4,546: | ||
e_number:en:304 | e_number:en:304 | ||
wikidata:en:Q424521 | wikidata:en:Q424521 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4289 | |||
efsa_evaluation_date:en: 2015-11-18 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives | |||
<en:E304 | <en:E304 | ||
| Line 4,308: | Line 4,575: | ||
e_number:en:304 | e_number:en:304 | ||
wikidata:en:Q424521 | wikidata:en:Q424521 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4289 | |||
efsa_evaluation_date:en: 2015-11-18 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives | |||
<en:E304 | <en:E304 | ||
| Line 4,334: | Line 4,604: | ||
e_number:en:304 | e_number:en:304 | ||
wikidata:en:Q424521 | wikidata:en:Q424521 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4289 | |||
efsa_evaluation_date:en: 2015-11-18 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of ascorbyl palmitate (E 304(i)) and ascorbyl stearate (E 304(ii)) as food additives | |||
| Line 4,361: | Line 4,634: | ||
e_number:en:306 | e_number:en:306 | ||
wikidata:en:Q13081782 | wikidata:en:Q13081782 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
| Line 4,389: | Line 4,665: | ||
mandatory_additive_class:en :en:antioxidant | mandatory_additive_class:en :en:antioxidant | ||
wikidata:en:Q158348 | wikidata:en:Q158348 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
en:E307b, tocopherol | en:E307b, tocopherol | ||
| Line 4,415: | Line 4,694: | ||
mandatory_additive_class:en :en:antioxidant | mandatory_additive_class:en :en:antioxidant | ||
wikidata:en:Q158348 | wikidata:en:Q158348 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
en:E307c, tocopherol | en:E307c, tocopherol | ||
| Line 4,441: | Line 4,723: | ||
mandatory_additive_class:en :en:antioxidant | mandatory_additive_class:en :en:antioxidant | ||
wikidata:en:Q158348 | wikidata:en:Q158348 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
en:E308, Gamme-tocopherol, gamma-Tocopherol | en:E308, Gamme-tocopherol, gamma-Tocopherol | ||
| Line 4,466: | Line 4,751: | ||
e_number:en:308 | e_number:en:308 | ||
wikidata:en:Q155753 | wikidata:en:Q155753 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
# E309 : https://webgate.ec.europa.eu/foods_system/main/index.cfm?event=substance.view&identifier=104 | # E309 : https://webgate.ec.europa.eu/foods_system/main/index.cfm?event=substance.view&identifier=104 | ||
| Line 4,494: | Line 4,782: | ||
e_number:en:309 | e_number:en:309 | ||
wikidata:en:Q155751 | wikidata:en:Q155751 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
# E307 moved below E306, E308, E309 so that it takes precedence for "Vitamine E". | # E307 moved below E306, E308, E309 so that it takes precedence for "Vitamine E". | ||
| Line 4,521: | Line 4,812: | ||
e_number:en:307 | e_number:en:307 | ||
wikidata:en:Q158348 | wikidata:en:Q158348 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4247 | |||
efsa_evaluation_date:en: 2015-09-30 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of tocopherol-rich extract (E 306), alpha-tocopherol (E 307), gamma-tocopherol (E 308) and delta-tocopherol (E 309) as food additives | |||
en:E310, Propyl gallate, Propyl gallate, Propyl ester of gallic acid | en:E310, Propyl gallate, Propyl gallate, Propyl ester of gallic acid | ||
| Line 4,546: | Line 4,840: | ||
e_number:en:310 | e_number:en:310 | ||
wikidata:en:Q608726 | wikidata:en:Q608726 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3642 | |||
efsa_evaluation_date:en: 2014-04-24 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of propyl gallate (E 310) as a food additive | |||
en:E311, Octyl gallate, Octyl gallate, Octyl ester of gallic acid | en:E311, Octyl gallate, Octyl gallate, Octyl ester of gallic acid | ||
| Line 4,571: | Line 4,868: | ||
e_number:en:311 | e_number:en:311 | ||
wikidata:en:Q2317929 | wikidata:en:Q2317929 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4248 | |||
efsa_evaluation_date:en: 2015-10-01 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of octyl gallate (E 311) as a food additive | |||
en:E312, Dodecyl gallate | en:E312, Dodecyl gallate | ||
| Line 4,596: | Line 4,896: | ||
e_number:en:312 | e_number:en:312 | ||
wikidata:en:Q418209 | wikidata:en:Q418209 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4086 | |||
efsa_evaluation_date:en: 2015-05-05 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of dodecyl gallate (E 312) as a food additive | |||
en:E313, Ethyl gallate | en:E313, Ethyl gallate | ||
| Line 4,781: | Line 5,084: | ||
e_number:en:319 | e_number:en:319 | ||
wikidata:en:Q662443 | wikidata:en:Q662443 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4363 | |||
efsa_evaluation_date:en: 2016-01-12 | |||
efsa_evaluation:en: Statement on the refined exposure assessment of tertiary-butyl hydroquinone (E 319) | |||
en:E320, Butylated hydroxyanisole (bha), Butylated hydroxyanisole, BHA | en:E320, Butylated hydroxyanisole (bha), Butylated hydroxyanisole, BHA | ||
| Line 4,806: | Line 5,112: | ||
e_number:en:320 | e_number:en:320 | ||
wikidata:en:Q409401 | wikidata:en:Q409401 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2759 | |||
efsa_evaluation_date:en: 2012-07-24 | |||
efsa_evaluation:en: Statement on the safety assessment of the exposure to butylated ydroxyanisole E 320 (BHA) by applying a new exposure assessment methodology | |||
en:E321, Butylated hydroxytoluene (bht), 2\,6-Ditertiary-butyl-p-cresol, Butylated hydroxytoluene, BHT | en:E321, Butylated hydroxytoluene (bht), 2\,6-Ditertiary-butyl-p-cresol, Butylated hydroxytoluene, BHT | ||
| Line 4,831: | Line 5,140: | ||
e_number:en:321 | e_number:en:321 | ||
wikidata:en:Q221945 | wikidata:en:Q221945 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2588 | |||
efsa_evaluation_date:en: 2012-03-07 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of butylated hydroxytoluene BHT (E 321) as a food additive | |||
en:E322, Lecithins, Phosphatides, Lecithin | en:E322, Lecithins, Phosphatides, Lecithin | ||
| Line 5,109: | Line 5,421: | ||
e_number:en:330 | e_number:en:330 | ||
wikidata:en:Q159683 | wikidata:en:Q159683 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152 | |||
efsa_evaluation_date:en: 2013-04-09 | |||
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials. | |||
en:E331, Sodium citrates , sodium citrate | en:E331, Sodium citrates , sodium citrate | ||
| Line 6,943: | Line 7,258: | ||
sv:E392, Extrakt av rosmarin | sv:E392, Extrakt av rosmarin | ||
e_number:en:392 | e_number:en:392 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4090 | |||
efsa_evaluation_date:en: 2015-05-07 | |||
efsa_evaluation:en: Extension of use of extracts of rosemary (E 392) in fat-based spreads | |||
en:E399, Lactobionic acid | en:E399, Lactobionic acid | ||
| Line 7,461: | Line 7,779: | ||
e_number:en:416 | e_number:en:416 | ||
wikidata:en:Q421167 | wikidata:en:Q421167 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4598 | |||
efsa_evaluation_date:en: 2016-12-19 | |||
efsa_evaluation:en: Re-evaluation of karaya gum (E 416) as a food additive | |||
en:E417, Tara gum | en:E417, Tara gum | ||
| Line 7,941: | Line 8,262: | ||
e_number:en:432 | e_number:en:432 | ||
wikidata:en:Q413616 | wikidata:en:Q413616 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152 | |||
efsa_evaluation_date:en: 2015-07-17 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives | |||
en:E433, Polyoxyethylene sorbitan monooleate, Polysorbate 80 | en:E433, Polyoxyethylene sorbitan monooleate, Polysorbate 80 | ||
| Line 7,966: | Line 8,290: | ||
e_number:en:433 | e_number:en:433 | ||
wikidata:en:Q420358 | wikidata:en:Q420358 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152 | |||
efsa_evaluation_date:en: 2015-07-17 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives | |||
en:E434, Polyoxyethylene sorbitan monopalmitate, Polysorbate 40 | en:E434, Polyoxyethylene sorbitan monopalmitate, Polysorbate 40 | ||
| Line 7,991: | Line 8,318: | ||
e_number:en:434 | e_number:en:434 | ||
wikidata:en:Q1413823 | wikidata:en:Q1413823 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152 | |||
efsa_evaluation_date:en: 2015-07-17 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives | |||
en:E435, Polyoxyethylene sorbitan monostearate, Polysorbate 60 | en:E435, Polyoxyethylene sorbitan monostearate, Polysorbate 60 | ||
| Line 8,016: | Line 8,346: | ||
e_number:en:435 | e_number:en:435 | ||
wikidata:en:Q2103104 | wikidata:en:Q2103104 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152 | |||
efsa_evaluation_date:en: 2015-07-17 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives | |||
en:E436, Polyoxyethylene sorbitan tristearate, Polysorbate 65 | en:E436, Polyoxyethylene sorbitan tristearate, Polysorbate 65 | ||
| Line 8,041: | Line 8,374: | ||
e_number:en:436 | e_number:en:436 | ||
wikidata:en:Q2103107 | wikidata:en:Q2103107 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4152 | |||
efsa_evaluation_date:en: 2015-07-17 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of polyoxyethylene sorbitan monolaurate (E 432), polyoxyethylene sorbitan monooleate (E 433), polyoxyethylene sorbitan monopalmitate (E 434), polyoxyethylene sorbitan monostearate (E 435) and polyoxyethylene sorbitan tristearate (E 436) as food additives | |||
# Putting E440a and E440b first so that they don't take precedence over E440 | # Putting E440a and E440b first so that they don't take precedence over E440 | ||
| Line 8,339: | Line 8,675: | ||
e_number:en:444 | e_number:en:444 | ||
wikidata:en:Q410537 | wikidata:en:Q410537 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4489 | |||
efsa_evaluation_date:en: 2016-05-25 | |||
efsa_evaluation:en: Re-evaluation of sucrose acetate isobutyrate (E 444) as a food additive | |||
en:E445, Glycerol esters of wood rosin, Glycerol ester of wood rosin, glyceryl abietate, ester gum | en:E445, Glycerol esters of wood rosin, Glycerol ester of wood rosin, glyceryl abietate, ester gum | ||
| Line 9,215: | Line 9,554: | ||
sv:E459, E459 food additive | sv:E459, E459 food additive | ||
e_number:en:459 | e_number:en:459 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4628 | |||
efsa_evaluation_date:en: 2016-12-07 | |||
efsa_evaluation:en: Re-evaluation of Beta-cyclodextrin (E 459) as a food additive | |||
en:E460, Cellulose | en:E460, Cellulose | ||
| Line 9,392: | Line 9,734: | ||
e_number:en:464 | e_number:en:464 | ||
wikidata:en:Q423846 | wikidata:en:Q423846 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4088 | |||
efsa_evaluation_date:en: 2015-05-05 | |||
efsa_evaluation:en: Safety of a change in specifications for the food additive hydroxypropyl methyl cellulose (E 464) | |||
en:E465, Ethyl methyl cellulose, Ethylmethylcellulose | en:E465, Ethyl methyl cellulose, Ethylmethylcellulose | ||
| Line 9,832: | Line 10,177: | ||
e_number:en:473 | e_number:en:473 | ||
wikidata:en:Q32418 | wikidata:en:Q32418 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.106 | |||
efsa_evaluation_date:en: 2004-11-23 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473) | |||
en:E473a, E473a food additive | en:E473a, E473a food additive | ||
| Line 9,857: | Line 10,205: | ||
e_number:en:473 | e_number:en:473 | ||
wikidata:en:Q32418 | wikidata:en:Q32418 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.106 | |||
efsa_evaluation_date:en: 2004-11-23 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473) | |||
en:E474, Sucroglycerides, Sucroglyceride | en:E474, Sucroglycerides, Sucroglyceride | ||
| Line 9,882: | Line 10,233: | ||
e_number:en:474 | e_number:en:474 | ||
wikidata:en:Q18608931 | wikidata:en:Q18608931 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2004.106 | |||
efsa_evaluation_date:en: 2004-11-23 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on Sucrose esters of fatty acids, E 473 and sucroglycerides, E 474 based on a request from the Commission related to Sucrose Esters of Fatty Acids (E 473) | |||
en:E475, Polyglycerol esters of fatty acids, Polyglycerol fatty acid esters | en:E475, Polyglycerol esters of fatty acids, Polyglycerol fatty acid esters | ||
| Line 10,031: | Line 10,385: | ||
e_number:en:481 | e_number:en:481 | ||
wikidata:en:Q416058 | wikidata:en:Q416058 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3144 | |||
efsa_evaluation_date:en: 2013-05-13 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives. | |||
en:E482, Calcium stearoyl-2-lactylate | en:E482, Calcium stearoyl-2-lactylate | ||
| Line 10,056: | Line 10,413: | ||
e_number:en:482 | e_number:en:482 | ||
wikidata:en:Q788535 | wikidata:en:Q788535 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3144 | |||
efsa_evaluation_date:en: 2013-05-13 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as food additives. | |||
en:E483, Stearyl tartrate, Stearyl palmityl tartrate | en:E483, Stearyl tartrate, Stearyl palmityl tartrate | ||
| Line 10,435: | Line 10,795: | ||
mandatory_additive_class:en: en:acidity-regulator, en:raising-agent | mandatory_additive_class:en: en:acidity-regulator, en:raising-agent | ||
wikidata:en:Q190227 | wikidata:en:Q190227 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152 | |||
efsa_evaluation_date:en: 2013-04-09 | |||
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials. | |||
<en:E500 | <en:E500 | ||
| Line 10,461: | Line 10,824: | ||
e_number:en:500 | e_number:en:500 | ||
wikidata:en:Q190227 | wikidata:en:Q190227 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152 | |||
efsa_evaluation_date:en: 2013-04-09 | |||
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials. | |||
<en:E500 | <en:E500 | ||
| Line 10,487: | Line 10,853: | ||
e_number:en:500 | e_number:en:500 | ||
wikidata:en:Q190227 | wikidata:en:Q190227 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152 | |||
efsa_evaluation_date:en: 2013-04-09 | |||
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials. | |||
<en:E500 | <en:E500 | ||
| Line 10,513: | Line 10,882: | ||
e_number:en:500 | e_number:en:500 | ||
wikidata:en:Q190227 | wikidata:en:Q190227 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3152 | |||
efsa_evaluation_date:en: 2013-04-09 | |||
efsa_evaluation:en: Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials. | |||
en:E501, Potassium carbonates, potassium carbonate | en:E501, Potassium carbonates, potassium carbonate | ||
| Line 12,318: | Line 12,690: | ||
sv:E586, 4-hexylresorcinol, 4-Hexyl-1\,3-bensendiol | sv:E586, 4-hexylresorcinol, 4-Hexyl-1\,3-bensendiol | ||
e_number:en:586 | e_number:en:586 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2014.3643 | |||
efsa_evaluation_date:en: 2014-04-24 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of 4-hexylresorcinol (E 586) as a food additive | |||
en:E620, Glutamic acid, L-Glutamic acid | en:E620, Glutamic acid, L-Glutamic acid | ||
| Line 12,342: | Line 12,717: | ||
e_number:en:620 | e_number:en:620 | ||
wikidata:en:Q181136 | wikidata:en:Q181136 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981 | |||
efsa_evaluation_date:en: 2015-01-20 | |||
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625) | |||
en:E621, Monosodium glutamate, Sodium glutamate, L-Glutamic acid\, monosodium salt, Glutamate, MSG | en:E621, Monosodium glutamate, Sodium glutamate, L-Glutamic acid\, monosodium salt, Glutamate, MSG | ||
| Line 12,411: | Line 12,789: | ||
e_number:en:622 | e_number:en:622 | ||
wikidata:en:Q3029787 | wikidata:en:Q3029787 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981 | |||
efsa_evaluation_date:en: 2015-01-20 | |||
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625) | |||
en:E623, Calcium diglutamate | en:E623, Calcium diglutamate | ||
| Line 12,436: | Line 12,817: | ||
e_number:en:623 | e_number:en:623 | ||
wikidata:en:Q591440 | wikidata:en:Q591440 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981 | |||
efsa_evaluation_date:en: 2015-01-20 | |||
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625) | |||
en:E624, Monoammonium glutamate | en:E624, Monoammonium glutamate | ||
| Line 12,461: | Line 12,845: | ||
e_number:en:624 | e_number:en:624 | ||
wikidata:en:Q8213959 | wikidata:en:Q8213959 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981 | |||
efsa_evaluation_date:en: 2015-01-20 | |||
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625) | |||
en:E625, Magnesium diglutamate | en:E625, Magnesium diglutamate | ||
| Line 12,486: | Line 12,873: | ||
e_number:en:625 | e_number:en:625 | ||
wikidata:en:Q1821120 | wikidata:en:Q1821120 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.3981 | |||
efsa_evaluation_date:en: 2015-01-20 | |||
efsa_evaluation:en: Scientific Opinion on the safety of the change in the production method of L-glutamic acid (E620), monosodium L-glutamate (E621), monopotassium L-glutamate (E622), calcium di-L-glutamate (E623), monoammonium Lglutamate (E624) and magnesium di-L-glutamate (E625) | |||
en:E626, Guanylic acid, guanosine monophosphate | en:E626, Guanylic acid, guanosine monophosphate | ||
| Line 13,132: | Line 13,522: | ||
e_number:en:901 | e_number:en:901 | ||
wikidata:en:Q143739 | wikidata:en:Q143739 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2007.615 | |||
efsa_evaluation_date:en: 2007-12-20 | |||
efsa_evaluation:en: Beeswax (E 901) as a glazing agent and as carrier for flavours | |||
en:E902, Candelilla wax | en:E902, Candelilla wax | ||
| Line 13,157: | Line 13,550: | ||
e_number:en:902 | e_number:en:902 | ||
wikidata:en:Q898937 | wikidata:en:Q898937 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2946 | |||
efsa_evaluation_date:en: 2012-11-16 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of candelilla wax (E 902) as a food additive. | |||
en:E903, Carnauba wax | en:E903, Carnauba wax | ||
| Line 13,182: | Line 13,578: | ||
e_number:en:903 | e_number:en:903 | ||
wikidata:en:Q839494 | wikidata:en:Q839494 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2012.2880 | |||
efsa_evaluation_date:en: 2012-10-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of carnauba wax (E 903) as a food additive | |||
en:E904, Shellac, Bleached shellac | en:E904, Shellac, Bleached shellac | ||
| Line 13,232: | Line 13,631: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905a, mineral oil | en:E905a, mineral oil | ||
| Line 13,257: | Line 13,659: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905b, petroleum jelly, petrolatum, white petrolatum, soft paraffin, multi-hydrocarbon | en:E905b, petroleum jelly, petrolatum, white petrolatum, soft paraffin, multi-hydrocarbon | ||
| Line 13,282: | Line 13,687: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905c, E905c food additive | en:E905c, E905c food additive | ||
| Line 13,307: | Line 13,715: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905d, E905d food additive | en:E905d, E905d food additive | ||
| Line 13,332: | Line 13,743: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905e, E905e food additive | en:E905e, E905e food additive | ||
| Line 13,357: | Line 13,771: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905f, E905f food additive | en:E905f, E905f food additive | ||
| Line 13,382: | Line 13,799: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E905g, E905g food additive | en:E905g, E905g food additive | ||
| Line 13,407: | Line 13,827: | ||
e_number:en:905 | e_number:en:905 | ||
wikidata:en:Q579764 | wikidata:en:Q579764 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3146 | |||
efsa_evaluation_date:en: 2013-04-04 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of microcrystalline wax (E 905) as a food additive. | |||
en:E906, Benzoin resin | en:E906, Benzoin resin | ||
| Line 13,582: | Line 14,005: | ||
e_number:en:912 | e_number:en:912 | ||
wikidata:en:Q18935695 | wikidata:en:Q18935695 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3236 | |||
efsa_evaluation_date:en: 2013-06-07 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of montan acid esters (E 912) as a food additive. | |||
en:E913, Lanolin, sheep wool grease, wool wax, wool grease | en:E913, Lanolin, sheep wool grease, wool wax, wool grease | ||
| Line 13,632: | Line 14,058: | ||
e_number:en:914 | e_number:en:914 | ||
wikidata:en:Q18608846 | wikidata:en:Q18608846 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4145 | |||
efsa_evaluation_date:en: 2015-07-02 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of oxidised polyethylene wax (E 914) as a food additive | |||
en:E915, Esters of Colophane, Esters of colophony | en:E915, Esters of Colophane, Esters of colophony | ||
| Line 14,511: | Line 14,940: | ||
e_number:en:950 | e_number:en:950 | ||
wikidata:en:Q132037 | wikidata:en:Q132037 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4437 | |||
efsa_evaluation_date:en: 2016-04-05 | |||
efsa_evaluation:en: Safety of the proposed extension of use of acesulfame K (E 950) in foods for special medical purposes in young children | |||
en:E951, Aspartame, 1-Methyl N-L-alpha-aspartyl-L-phenylalanine, Asp-phe-ome, 3-Amino-N-(alpha-methoxycarbonylphenethyl) succinamic acid, 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, L-Aspartyl-L-phenylalanine methyl ester, 1-methyl N-L-α-aspartyl-L-phenylalanate, Aspartylphenylalanine methyl ester, 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester, 3-Amino-N-(α-methoxycarbonylphenethyl) succinamic acid, 1-Methyl N-L-alpha-aspartyl-L-phenylalanate, SC-18862 | en:E951, Aspartame, 1-Methyl N-L-alpha-aspartyl-L-phenylalanine, Asp-phe-ome, 3-Amino-N-(alpha-methoxycarbonylphenethyl) succinamic acid, 3-Amino-N-(α-carboxyphenethyl)succinamic acid N-methyl ester, L-Aspartyl-L-phenylalanine methyl ester, 1-methyl N-L-α-aspartyl-L-phenylalanate, Aspartylphenylalanine methyl ester, 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester, 3-Amino-N-(α-methoxycarbonylphenethyl) succinamic acid, 1-Methyl N-L-alpha-aspartyl-L-phenylalanate, SC-18862 | ||
| Line 14,536: | Line 14,968: | ||
e_number:en:951 | e_number:en:951 | ||
wikidata:en:Q182040 | wikidata:en:Q182040 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2013.3496 | |||
efsa_evaluation_date:en: 2013-12-10 | |||
efsa_evaluation:en: Scientific Opinion on the re-evaluation of aspartame (E 951) as a food additive. | |||
en:E952, Cyclamic acid and its Na and Ca salts, Cyclamic acid | en:E952, Cyclamic acid and its Na and Ca salts, Cyclamic acid | ||
| Line 14,636: | Line 15,071: | ||
e_number:en:955 | e_number:en:955 | ||
wikidata:en:Q410209 | wikidata:en:Q410209 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4361 | |||
efsa_evaluation_date:en: 2016-01-19 | |||
efsa_evaluation:en: Safety of the proposed extension of use of sucralose (E 955) in foods for special medical purposes in young children | |||
en:E956, Alitame | en:E956, Alitame | ||
| Line 14,686: | Line 15,124: | ||
e_number:en:957 | e_number:en:957 | ||
wikidata:en:Q414048 | wikidata:en:Q414048 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4290 | |||
efsa_evaluation_date:en: 2015-11-12 | |||
efsa_evaluation:en: Scientific Opinion on the safety of the extension of use of thaumatin (E 957) | |||
en:E958, Glycyrrhizin | en:E958, Glycyrrhizin | ||
| Line 14,761: | Line 15,202: | ||
e_number:en:960 | e_number:en:960 | ||
wikidata:en:Q2805600 | wikidata:en:Q2805600 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2015.4146 | |||
efsa_evaluation_date:en: 2015-06-30 | |||
efsa_evaluation:en: Scientific opinion on the safety of the extension of use of steviol glycosides (E 960) as a food additive | |||
en:E961, Neotame | en:E961, Neotame | ||
| Line 14,885: | Line 15,329: | ||
e_number:en:965 | e_number:en:965 | ||
wikidata:en:Q423882 | wikidata:en:Q423882 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.354 | |||
efsa_evaluation_date:en: 2006-05-18 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Maltitol Syrup E 965(ii) new production process. Change of specification | |||
<en:E965 | <en:E965 | ||
| Line 14,911: | Line 15,358: | ||
e_number:en:965 | e_number:en:965 | ||
wikidata:en:Q423882 | wikidata:en:Q423882 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.354 | |||
efsa_evaluation_date:en: 2006-05-18 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Maltitol Syrup E 965(ii) new production process. Change of specification | |||
<en:E965 | <en:E965 | ||
| Line 14,937: | Line 15,387: | ||
e_number:en:965 | e_number:en:965 | ||
wikidata:en:Q423882 | wikidata:en:Q423882 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2006.354 | |||
efsa_evaluation_date:en: 2006-05-18 | |||
efsa_evaluation:en: Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to Maltitol Syrup E 965(ii) new production process. Change of specification | |||
en:E966, Lactitol, Lactit, Lactositol | en:E966, Lactitol, Lactit, Lactositol | ||
| Line 15,012: | Line 15,465: | ||
e_number:en:968 | e_number:en:968 | ||
wikidata:en:Q421873 | wikidata:en:Q421873 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2010.1650 | |||
efsa_evaluation_date:en: 2010-07-09 | |||
efsa_evaluation:en: Statement in relation to the safety of erythritol (E 968) in light of new data, including a new paediatric study on the gastrointestinal tolerability of erythritol | |||
en:E999, Quillaia extract, Soapbark extract, Quillay bark extract, Panama bark extract, Quillai extract, Murillo bark extract, Quillaia | en:E999, Quillaia extract, Soapbark extract, Quillay bark extract, Panama bark extract, Quillai extract, Murillo bark extract, Quillaia | ||
| Line 15,417: | Line 15,873: | ||
e_number:en:1205 | e_number:en:1205 | ||
wikidata:en:Q18967186 | wikidata:en:Q18967186 | ||
efsa_evaluation_url:en: http://dx.doi.org/10.2903/j.efsa.2016.4490 | |||
efsa_evaluation_date:en: 2016-05-27 | |||
efsa_evaluation:en: Safety of the proposed amendment of the specifications for basic methacrylate copolymer (E 1205) as a food additive | |||
en:E1400, Dextrin | en:E1400, Dextrin | ||